Kick-azz pickpled peppers?

I've got a lot of jalapenos and serranos coming in, and I just started home preserving this year. Do any of you have a good recipe and method for putting these up? I think I'll have enough to make two half-pints, so small scale tips would be welcome. I've got a recipe from the Ball _Home Preserving_ Book which also calls for yellow banana peppers, but I'd be interested in hearing what you all have to say. Thanks!

I made these pickled jalapenos the lazy way.I already had an 8 oz unopened jar of sliced pickled jalapenos from the store (pickled in the standard vinegar and salt).

I drained the jar and made 1 cup (cut the recipe in half) of that great soy sauce pickling juice, boiled it, and added it to the drained jar of sliced jalapenos. It’s now stored in the fridge. Wow, really good and really easy the lazy way. ;-).

I pickle a lot of jalapeños, but it's just a quick pickle that I keep in the fridge. They keep a very long time, so no need to process them unless you want to keep them for many months. (They never spoil, but get soft after a while.) I buy large chiles because I usually stuff them for appetizers. These aren’t picante (many friends are wimps), but can be if you leave in some seeds and ribs. It’s great to have a jar in the refrigerator for a quick appie. I fill them with crab or tuna salad or marlin paté, and they are immensely popular. 1 cup water1 cup vinegar, cider is good2 Tbsp olive oil2 bay leaves3 allspice berries (pimienta gorda at the mercado)½ tsp salt½ tsp dried oregano½ tsp thyme (tomillo) if availablecarrot slicesonion slices10 -12 fresh jalapeños, slit open, seeds & veins removedBring marinade to a boil, add carrots and onions and cook for a minute or 2. Add jalapeños, bring back to a boil and cook for 2 or 3 minutes. Cool in marinade. Can be stored in a jar in the refrigerator, completely covered with marinade, for weeks.

I heat up a bunch of white vinegar (2 cups) with maybe 2 tablespoons each of fennel seed, sugar, and salt, with a smashed garlic clove or two. Poured over my backyard jalapenos and banana peppers and stored in the fridge, they are good!